idaveindy's blog

Nurnberger rye from Chicago Specialty Bakers:

 

Latvian rye from Racine Bakery:

 

Dec. 8, 2021.  74th bake.

The goal is to make at least 1300 g of dough, of approx 90% whole grain.  1300 to 1350 of WW dough fits nicely in the lid portion of my Lodge 3.2 qt combo cooker.

I want to try out this whole grain rye flour, just to get a taste of it.  And I have this roller milled whole grain durum I need to use up.  

Dec. 6, 2021.  72nd bake.

The previous batch of these muffins, #71, came out pretty good. So I scaled it up to four pots from three. And made some slight adjustments, including adding 60 grams of whole rye flour.

Soaker:

Dec. 1, 2021. Bake #71.

The taste of the previous batch of muffins was good, though perhaps a little too sweet. But they were way too dense, with no oven rise except for some tunneling because I added baking powder to the batter instead of dispersing it well in the dry flour.

This has less flour (therefore higher hydration), less honey, less oil, more baking powder, and the BP was properly dispersed in the flour. Other ingredients just had minor tweaks.

Nov. 29, 2021.  Bake #70.

More photos of the clay pots and the instruction/recipe booklet at: https://www.thefreshloaf.com/node/69351/clay-flower-pot-baker-recipes

WARNING: Do not follow this recipe, #70. It did not turn out well. See my next blog entry, #71, for a much better batch: https://www.thefreshloaf.com/node/69373/71st-bake-120121-more-sotsot-clay-pot

--

Soaker: 

From the Russian grocery store in Carmel, IN.

Monastyrsky dark rye bread:

Monastyrsky label:

 

Monastyrsky top and end:

 

Monastyrsky side:

 

Nov 20, 2021.

Went shopping at a tiny Russian grocery store in Carmel, the suburb just north ot Indianapolis. I got some rye flour from Lithuania, a Russian salt/spice/herb blend, 2 loaves of different kinds of rye bread (made in the Chicago IL area), and a Russian sweet cream cheese spread.

Bread and cheese spread in next post.

Nov. 17, 2021. 69th bake.

Continuing along the lines of the last several bakes, this was about 300 grams of BRM WW red wheat and about 100 grams of Patel stone-ground WW durum.

Tweaks: Full 2% salt this time. No milk. 1 hr autolyse with salt. All sourdough this time, 41 grams, no commercial yeast.  1 tsp of ground-toasted bread spice*, plus another 1/2 tsp of whole caraway. 10 grams whole chia seed pre-soaked in 40 grams water.  

Did 100 folds of "kneading in the air" prior to some stretch-and-folds during bulk.

Almost the same as #67:  same types and amounts of flour, same amount of starter (though a little fresher), 8 grams less water, 8 g salt instead of 7, and added 1/2 tsp of ground toasted bread spice.  Same day bake instead of an overnight bulk ferment.

Nov. 8 to 9, 2021.  67th bake.

 Ingredients: